Baked Alaska

March 14, 2011
0 Ratings
  • Serves 4 - 6
Author Notes

I’m having a hard time writing this recipe without hearing Tina Fey saying “Uhlaskuh” in my head. Nevertheless, the aforementioned dessert is so fantastic that I will bravely forge ahead.

I don’t remember when I first started making Baked Alaska. I do know that it was pre-egg allergy in the family, so that puts it back a few full calendars ago.

Back in the day, this recipe was a cook’s favorite. I loved that I could make it ahead of time and pull it straight from the freezer while the broiler heated. Five minutes later I had a dessert worthy of a magazine cover.

When eggs were finally welcome in our refrigerator again, the requests for long since abandoned recipes started at mach speed. It was hard to keep up with the continuous list of foods that we had given up. It didn’t take long for Baked Alaska to come to the top of the list.

As far as desserts go, this one is tough to beat. Easy to make. Can be made ahead of time. Tastes delicious. Looks beautiful. See, I told you. This one has it all. Traditionally, Baked Alaska is made to serve several diners. I prefer to make individual desserts, but the recipe can be made in either form.

There’s really no point in me waxing poetic about it any longer. Try it yourself. Soon you’ll be the one hearing Tina Fey’s voice in your head. But it will be worth it. You’ll have Baked Alaska waiting in your freezer. —1840 Farm

What You'll Need
  • 4 ounces pound cake
  • 8 ounces chocolate ice cream
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  1. Gather 4-6 broiler safe bowls or cups. Remove chocolate ice cream from freezer and allow to soften.
  2. Cut pound cake into 1/2 inch cubes. Divide evenly between bowls. Divide softened ice cream between portions and spread on top of pound cake. Pound cake should be completely covered by ice cream.
  3. In medium bowl, make meringue. Combine egg whites with cream of tartar and vanilla extract. Using mixer, beat at high speed until frothy. Continue beating while adding sugar two Tablespoons at a time. Beat until stiff peaks form and mixture is glossy. Divide meringue between the bowls and spread to fully cover chocolate ice cream. Place in freezer. Freeze for several hours to overnight before continuing.
  4. Preheat broiler with oven rack five to six inches away from broiler element. Remove Baked Alaska from freezer and allow to sit at room temperature at least five minutes as broiler heats. Place bowls under broiler. Watch closely to avoid burning. Broil 5-8 minutes or until meringue is medium brown. Remove from oven and serve immediately.

See what other Food52ers are saying.

  • 1840 Farm
    1840 Farm
  • Sagegreen
  • Christene

3 Reviews

1840 F. July 1, 2011
I hope that this technique works for you. It has never failed me and I love being able to make them ahead of time and then just pop them under the broiler when it is time for dessert!

I'd love to hear how your lemon cream cake version turns out. I hope that you will let me know and then post the recipe. I'd love to give it a try!

1840 Farm
Christene July 1, 2011
This looks fantastic and I think answers a meringue question I've been trying to get to the bottom of. I have a similar dessert I want to make this weekend that has meringue on top (frozen lemon cream cakes). Most of what I read is telling me the meringue really needs to be done right before serving. I was hoping I could do it early in the day or the night before and freeze which it seems you do successfully! Your Baked Alaska looks beautiful! I think I'm going to do these in addition to my lemon cakes - looks a lot more kid-friendly and just as pretty. I was going to let them make homemade ice cream - now I know just what to do with it! Thanks so much for posting.
Sagegreen March 14, 2011
Love your baked Uhlaskah!